Baked Tilapia &  Za'atar Breadcrumbs with Israeli Couscous
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Baked Tilapia & Za'atar Breadcrumbs

with Israeli Couscous

30 MIN
+$1.95/serving 4 Servings
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  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. A vibrant duo of fresh, juicy tomatoes and bell peppers is quickly baked together in the oven to marry their flavors, then topped with tilapia and dynamic za'atar breadcrumbs––all in one baking dish.
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    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Baked Tilapia &  Za'atar Breadcrumbs with Israeli Couscous
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1 cup Pearl Couscous
    • ½ lb Grape Tomatoes
    • 2 Bell Peppers
    • 5 oz Baby Spinach
    • 2 cloves Garlic
    • 1¼ cups Panko Breadcrumbs
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 1 tsp Preserved Lemon Purée
    • 3 oz Feta Cheese
    • 1 oz Salted Butter
    • ¼ cup Labneh Cheese
    • 2 Tbsps Dried Currants
    • 6 Tbsps Romesco Sauce (Contains Almonds)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. In a bowl, combine the labneh, lemon purée, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

    Start the vegetables
    2 Start the vegetables

    Place the tomatoes and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 8 to 10 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

    Make the breadcrumb topping
    3 Make the breadcrumb topping

    Meanwhile, melt the butter in a medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Peel and roughly chop 2 cloves of garlic. To the bowl, add the chopped garlic, breadcrumbs, and za'atar; season with salt and pepper. Stir to combine.

    Bake the shrimp & vegetables
    4 Bake the shrimp & vegetables

    Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Carefully place the seasoned shrimp on top of the partially baked vegetables. Evenly top with the breadcrumb topping. Bake 9 to 11 minutes, or until the breadcrumbs are browned and the shrimp are opaque and cooked through. Remove from the oven.

    Cook the couscous
    5 Cook the couscous

    Meanwhile, add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Finish the couscous & serve your dish
    6 Finish the couscous & serve your dish

    To the pot of cooked couscous, add the romesco sauce, spinach, currants, and feta (crumbling before adding). Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Serve the baked shrimp and vegetables topped with the lemon labneh. Serve the finished couscous on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then large dice. In a bowl, combine the labneh, lemon purée, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

    2 Start the vegetables

    Place the tomatoes and diced peppers in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Bake 8 to 10 minutes, or until slightly softened. Leaving the oven on, remove from the oven.

    Start the vegetables
    Make the breadcrumb topping
    3 Make the breadcrumb topping

    Meanwhile, melt the butter in a medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Peel and roughly chop 2 cloves of garlic. To the bowl, add the chopped garlic, breadcrumbs, and za'atar; season with salt and pepper. Stir to combine.

    4 Bake the shrimp & vegetables

    Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper. Carefully place the seasoned shrimp on top of the partially baked vegetables. Evenly top with the breadcrumb topping. Bake 9 to 11 minutes, or until the breadcrumbs are browned and the shrimp are opaque and cooked through. Remove from the oven.

    Bake the shrimp & vegetables
    Cook the couscous
    5 Cook the couscous

    Meanwhile, add the couscous to the pot of boiling water. Cook, uncovered, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    6 Finish the couscous & serve your dish

    To the pot of cooked couscous, add the romesco sauce, spinach, currants, and feta (crumbling before adding). Stir until combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Serve the baked shrimp and vegetables topped with the lemon labneh. Serve the finished couscous on the side. Enjoy!

    Finish the couscous & serve your dish
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